Eggplant Ricotta Bake - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

This spin on the layered vegetable lasagna takes advantage of fresh vegetables to create rich, wonderful flavors. Follow it with a dessert of ripe summer fruit.

Ingredients

  • 3 eggplants, sliced
  • 1½ cups chopped onion
  • 1½ tsp. minced garlic
  • 2 cups low-fat ricotta cheese
  • 1½ cups part-skim mozzarella cheese, grated
  • ¾ cup wheat germ
  • 1 tsp. oregano
  • 1 tsp. basil
  • 3 large tomatoes, sliced

Directions

  1. Preheat oven to 350ºF. Spray cookie sheet with nonstick cooking spray, lay eggplant out on the sheet, and bake until soft (15-20 minutes).
  2. While eggplant is baking, sauté onions and garlic in a nonstick skillet with a tablespoon of water until soft (5-6 minutes).
  3. Stir together the cheeses in a small bowl. In a separate bowl, stir together the wheat germ and spices.
  4. Coat a 13″x9″ baking dish with nonstick cooking spray and create layers of eggplant, onion, cheese, tomato, and wheat germ, making the final layer wheat germ. Bake until heated through and browned on top (25-30 minutes).
Nutritional analysis per serving: Calories 175; Total Fat 7g (9% Daily Value); Saturated Fat 4g (19% DV); Trans Fat 0g; Cholesterol 22mg (7% DV); Sodium 140mg (6% DV); Total Carbohydrate 19g (7% DV); Dietary Fiber 5.5g (20% DV); Total Sugars 7g; Includes 0g Added Sugars (0% DV); Protein 12g; Vitamin D 0% DV; Calcium 20% DV; Iron 6% DV; Potassium 15% DV; Manganese 60% DV; Molybdenum 30% DV; Niacin 30% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/eggplant-ricotta-bake/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796